Text 29302, 110 rader
Skriven 2012-09-07 05:57:36 av Dave Drum (1:261/38)
Ärende: Chile 1559
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Prik Kaeng Kiao Wan (Green Curry-Sweet/hot)
 Categories: Colonel, Thai, Condiments, Chilies, Curry
      Yield: 2 Cups

      1 c  Prik ki nu; (green birdseye
           - chilies)
      5 tb Lemon grass; fine sliced
     10 tb Shallots (purple onions);
           - chopped
     10 tb Garlic; minced
      5 tb Galangal (kha); grated
      5 tb Coriander/cilantro root;
           - chopped
      2 tb Coriander seed
      1 tb Cumin seed
      1 tb Fresh ground black pepper
      2 tb Shredded bai makroot (lime
           - leaves)
      4 tb Kapi (fermented shrimp
           - paste)
      1 tb Palm sugar

  This is a paste for a green curry, and the 'wan' indicates
  that it should be slightly sweet as well as hot. If you
  can't get prik ki nu, you can use half a pound of habanero
  chilies or one pound of jalapena chilies. If you use the
  latter deseed them before use. Note that if you use a
  substitute you will get a different volume of paste, and
  that you will need to use different amounts in subsequent
  recipes. If you can't get kha use ginger if you can't get
  bai makroot use lime zest if you can't get coriander root,
  use coriander leaves.

  Coarsely chop the chilies. Toast the dry seeds in a heavy
  iron skillet or wok, and grind them coarsely. Add all the
  ingredients to a food processor and process to a smooth
  paste. Place in tightly stoppered jars, and keep in the
  fridge for at least a week for the flavors to combine and
  develop before use. The remaining three pastes are all
  made from dried red chilies: those sold in Thailand are
  frankly stale. Those sold in Europe and America are
  generally barely fit for human consumption. If you must
  use them then break them up and shake out the seeds, and
  soak them in tepid water for about 30 minutes before use.
  Preferably dry fresh red chilies.

  All these recipes call for one cup of fresh red chilies,
  or half a pound of red habaneros, or one pound of red
  jalapenas, deseeded. Dry them in the sun, or if the
  climate doesn't allow then dry them in a herb desicator,
  or smoke them in a smoker or over a barbeque. The dried
  chilies (which need not be tinder dry - it is enough to
  remove most of the water) are then toasted under a broiler
  until *almost* burnt. Treat this stage with extreme
  caution: if you overcook them a noxious gas closely
  related to Mustard gas is released. This is quite
  dangerous at a minimum cook them in a very well
  ventillated room with a fan on and have a damp cloth ready
  to cover your mouth and nose in case of emergencies -- and
  disconnect your smoke detector/fire alarm! Thai 'curries'
  are typically made using a 'curry' paste. However that is
  an oversimplification: firstly the word used for these
  dishes in Thai is kaeng (pronounced 'gang') and it covers
  soups, stews and of course curries. A paste which is used
  could be used just as well for a soup as for a curry.

  Secondly of course it is not true that Thais call them
  curry: the word for curry is kari and it is only applied
  to a small number of dishes: the dishes that appear on
  western Thai restaurant menues as 'curries' are kaengs,
  and they are made not with curry paste but with a sauce
  made from prik kaeng (which in this case could be
  translated better as chile paste). There are many
  different prik kaeng in Thai cuisine and from them you
  could make a vast number of different dishes by using
  different protein ingredients, and vegetable ingredients
  and so on to the extent that it is said that most Thai
  housewives could cook a different kaeng every day of the
  year. However if you know the four basic pastes listed
  here, and the basic techniques from my next posting, you
  can make a vast array of dishes, if not perhaps quite one
  per day for a year. A rough rule of thumb is that one cup
  of raw chilies yields a cup or so of paste (since there is
  air in the chilies).

  Further it will keep about 3 months in a preserving jar
  in the fridge. Since the average kaeng will require
  (depending on how hot you make it) between 2 and 8
  tablespoons of paste, and since there are roughly 16
  tablespoons in a cup, you can scale this recipe up to suit
  your needs. Suffice it to say that we make these pastes on
  a cycle over 8 weeks and make 6-8 portions of each of
  them.

  As they say in US motor advertisements: your mileage may
  vary!

  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives

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... It's quite a chalenge to make people eat crab ice cream - Heston Blumenthal

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